Vegetables suitable for winter, people with poor resistance to cold weather in winter are prone to get sick. At this time, people should eat some food to fight diseases. When it comes to vegetables suitable for winter, many people don't know what they have. Let's share some vegetables suitable for winter.

Vegetables suitable for winter 1 1, cauliflower

Green-flowered coconut has always been on the list of anti-cancer vegetables, and its sulfur-containing phytochemicals, such as β-carotene, lutein, glucosinolate and phloretin, are beneficial antioxidants, which not only have anti-cancer effects, but also protect cardiovascular diseases and prevent the occurrence of macular degeneration. Mash, add onion, cranberries, almond slices, etc. Become a healthy low-calorie salad; If you don't want to eat cold dishes in winter, you can also try cooking cauliflower soup.

2, white radish

Large white radish is an indispensable dish for many families to keep healthy in winter. Chinese medicine believes that radish has the functions of promoting digestion and resolving phlegm, relieving asthma and clearing away heat, regulating qi, reducing swelling and removing silt. Most children have symptoms of upper respiratory tract infection such as dry throat, sore throat, repeated cough and difficulty spitting when they catch a cold. Eating more crisp, fragrant and tender radish can not only stimulate appetite and help digestion, but also moisten throat, eliminate phlegm and smooth qi, effectively preventing colds.

3. Chinese yam

Yam has high nutritional value and is especially suitable for health preservation in winter. Yam can not only replenish the qi of lung and spleen, but also benefit the yin of lung and kidney. You can eat more yam in winter to achieve the effect of consolidating kidney and replenishing water. Yam contains a variety of trace elements, rich in content, has nourishing effect, and is a good product for rehabilitation and food supplement after illness. Yam is also rich in vitamins and minerals, and its calories are relatively low.

4. Pumpkin

In winter, the climate is dry and cold, and colds are frequent. Eating more foods rich in vitamins A and E like pumpkin can effectively relieve the symptoms of dryness and enhance the body's immunity. Pumpkin is rich in vitamin B 12, and lack of B 12 will cause pernicious anemia. At this time, eating pumpkin is the best way to "replenish blood". When cooking, many people like to throw away pumpkin pulp. In fact, this is a wrong decision. These discarded pumpkin pulp actually contains more than five times as much beta carotene as pumpkin pulp.

5. Cabbage

The content of vitamin C in Chinese cabbage is 3.5 times that of tomato, and the content of calcium is twice that of cucumber. Chinese cabbage also contains more trace elements, such as molybdenum and manganese, which are necessary raw materials for human body to make active substances such as enzymes and hormones. Can promote human metabolism, is conducive to growth and development, but also enhance the body's anti-cancer ability.

6. Lotus root

Lotus root is sweet and rich in starch, protein, vitamin C and B 1, as well as inorganic salts such as calcium, phosphorus and iron. Lotus root meat is easy to digest and is suitable for all ages. Lotus root is cold, which has the functions of clearing away heat, relieving annoyance, cooling blood, stopping bleeding and removing blood stasis; Cooked lotus root is warm, and has the effects of nourishing the heart, generating blood, nourishing and strengthening the spleen and stomach. People who don't like raw food can also stew chicken and meat, which can nourish and cure diseases. Lotus root starch, in particular, is nutritious and easy to digest, and is a good tonic for women and children, the elderly and the infirm.

7.spinach

Chinese medicine points out that spinach has the effects of moistening dryness, protecting liver, benefiting stomach and intestine and relaxing bowels. Eating more spinach in daily life can promote the secretion of stomach and pancreas, thus promoting digestion. Moreover, spinach is also rich in cellulose, which can help intestinal peristalsis, thus facilitating defecation.

8.mustard

In winter, "winter mustard" often appears on the dining table of Cantonese people. According to the data in China Food Composition Table, the calcium content per100g of mustard (also known as mustard or potherb mustard) is as high as 230mg, while the calcium content of milk with the same quality is generally100mg. Moreover, studies have shown that the absorption rate of calcium in mustard is equivalent to that of milk. Mustard can be used to stir-fry shredded pork, make soup, adjust stuffing and so on. It can also be used to pickle small cold dishes. If you eat it with tofu, the calcium supplement effect will be better.

Vegetables suitable for winter 2 cabbage

Its vitamin C content is 3.5 times that of tomatoes, and its calcium content is twice that of cucumbers. Chinese cabbage also contains more trace elements, such as molybdenum and manganese, which are necessary raw materials for human body to make active substances such as enzymes and hormones. It can promote human metabolism and is very beneficial to children's growth and development. Its large amount of vitamin C can enhance the anti-cancer ability of human body.

pak choi

Chinese medicine believes that Chinese cabbage nourishes the stomach, is mild and bitter, and is beneficial to the stomach. Chinese cabbage is rich in vitamin C and calcium, as well as iron, phosphorus, carotene and B vitamins. There is also cabbage, that is, cabbage, which tastes bitter and can benefit the heart and kidney, strengthen the spleen and stomach, relieve pain and promote the healing of gastric and duodenal ulcers.

bean sprout

Soybeans and mung beans contain a lot of protein, fat and carbohydrates, as well as sodium, phosphorus, iron, calcium and other essential dietary trace elements. After bean sprouts, it can not only keep the original substance, but also increase the vitamin content, which is beneficial to eliminate fatigue. Chlorophyll in bean sprouts can prevent and treat rectal cancer.

Cauliflower

Rich in vitamin substances, every 200 grams of fresh cauliflower can provide adults with more than 75% vitamin A needed for a day's diet. The content of vitamin C is even more prominent, reaching 80 mg100g, which is 3-4 times higher than that of ordinary Chinese cabbage and soybean sprouts and 2 times higher than that of citrus.

lettuce

Lettuce is tender and smooth, suitable for raw and hot frying. Eating lettuce often in autumn can enhance the secretion of gastric juice and digestive juice and promote the secretion of bile. Lettuce contains 27 times as much potassium as sodium, and contains vitamins that can promote urination and maintain water balance, which is of great benefit to patients with hypertension and heart disease. The iodine content in lettuce is high, which will have a beneficial effect on the basic metabolism and physical development of human body. The nutrition of lettuce leaves is much higher than that of lettuce stems. Fluorine contained in lettuce diet can participate in the formation of enamel and dentin and the growth of bones. In addition, people who cough in autumn can eat more lettuce leaves to relieve cough.

celery

Chinese medicine believes that celery is cool, calming the liver and invigorating the stomach, sweet and non-toxic, and rich in protein, sugar, carotene, vitamin C and amino acids. Can excite the central nervous system, eat more, promote the secretion of gastric juice, stimulate appetite, and have expectorant effect. Celery can be fried with dried incense and shredded pork. , bright in color and fragrant in taste.

sweet potato

It is a kind of food with rich nutrition in grain. Because sweet potato can supplement a lot of mucin, sugar, vitamin A and vitamin C for human body, it has the functions of tonifying deficiency and benefiting qi, strengthening spleen and stomach, strengthening kidney yin, harmonizing stomach, warming stomach and benefiting lung. Therefore, eating sweet potatoes often can prevent the atrophy of liver and kidney connective tissue and prevent the occurrence of collagen disease.

Small carrot

Radish contains more water, vitamin C, a certain amount of calcium, phosphorus, carbohydrates and a small amount of vitamins such as protein and iron, as well as beneficial components such as lignin, choline, oxidase, glucoamylase, amylase and mustard oil. Traditional Chinese medicine believes that radish is cool and sweet. When it enters the lung and stomach meridians, it can eliminate food stagnation, eliminate phlegm and heat, ventilate the lower qi, and detoxify. It is used for dyspepsia, abdominal distension, and dysuria. It can be seen that radish plays an important role in regulating the spleen and stomach. Therefore, radish competes with ginseng in autumn, and it also has an auxiliary treatment effect on common diseases such as indigestion, wind-heat cold, tonsillitis, cough, excessive phlegm and sore throat in autumn.

taro

Taro is rich in starch and nutrition. Every 100g fresh food contains 9 1 calorie, 2.4g protein, 0.2g fat, 20.5g carbohydrate, 14mg calcium, 43mg phosphorus, 0.5mg iron, 10mg vitamin C and 10.09mg vitamin.

carrot

Chinese medicine believes that carrots are rich in vitamins, sweet in taste and flat in nature, and can replenish the spleen and strengthen the stomach when eaten. In late autumn, stewed carrots are the best, and fried carrots are the best. Stews can keep carotene above 93%, and fried products can also keep carotene above 80%.

Vegetables suitable for winter 3 1. White radish, there is a folk saying that "eat radish in winter and ginger in summer", and white radish has the reputation of "little ginseng". Radish is rich in carbohydrates and vitamins. It has a high content of vitamin C. To what extent? It is about 8- 10 times higher than pear. Radish does not contain oxalic acid, and eating white radish often is beneficial to the absorption of calcium.

White radish is divided into upper, middle and lower sections, and each section tastes different. The part near the leaves is sweet and can be eaten raw. When we were young, we often ate the part near the leaves as fruit. Of course, you can also make salads or cold salads.

The sweetness in the middle is moderate, and it can be boiled, steamed and stewed. The lower part has the most fiber and is suitable for frying or frying.

Of course, generally speaking, we are not so particular about eating radishes. The whole radish is cut into large pieces and stewed with big bones. Very delicious. We call this "New Year's Soup Radish" and cook a big pot from the first day to the fifteenth day of the Lunar New Year's Eve.

Second, there are many kinds of Chinese cabbage. Of course, what we eat most often is Chinese cabbage. Chinese cabbage has high water content, and cooked Chinese cabbage is rich in vitamin C, folic acid and potassium. Because of its rich nutrition, there is a folk saying that "a hundred dishes are not as good as cabbage", which can be eaten raw, fried or cold. Especially in the north, Chinese cabbage is pickled into spicy cabbage, which tastes very delicious and can stimulate appetite.

Third, spinach spinach is Popeye's favorite, containing a lot of folic acid, vitamin A, potassium and manganese, as well as a lot of vitamin C, iron and other rich trace elements, with very high nutritional value. But many people eat spinach and feel it tastes very astringent. The essay reminds everyone that you can blanch it first, remove oxalic acid and then cook it, which will taste better. Moreover, spinach also has the functions of moistening intestines, cleaning skin and resisting aging.

Four, cauliflower and broccoli, these two vegetables, can be said to be very close relatives. They are rich in vitamin C, potassium, folic acid, vitamin A and so on. , but also rich in dietary fiber. Relatively speaking, the nutritional value of broccoli is better than cauliflower. In addition, broccoli also contains carotene.

Five, yam, yam is one of the most tonic foods in the world, because its nutritional value is too strong. This is a nutritious food. Yam contains a lot of starch, protein, B vitamins, vitamin C, vitamin E and glucose. In the view of Chinese medicine, its medicinal and dietotherapy value is also very high. Has the effects of invigorating middle energizer, quenching thirst, promoting fluid production, nourishing yin, strengthening yang, and enhancing metabolism. Of course, due to the variety and origin of yam, its therapeutic value will be much worse.

There are many ways to eat yam, such as frying, steaming, frying and cooking porridge. Everything is delicious.

6. Carrot, carrot It's not actually a radish. Its ancestors were purple close to black, and yellow carrots were hybrids. Carrots are rich in vitamin A and potassium, as well as vitamins, folic acid and magnesium. Carrots are suitable for all kinds of cooking methods, but in order to maximize their taste and nutritional value, overcooking should be avoided. When eating carrots, chewing slowly can better absorb the nutrients of carrots.

Seven, lotus root, lotus root starch content is high, satiety is strong, taste is good, nutrition is also rich, raw lotus root is cold, can produce fluid and cool blood, cooked lotus root is warm, can replenish spleen and benefit blood. Soup, cold salad, porridge and fried lotus root slices are all very good.

Eight, chrysanthemums, chrysanthemums are seasonal vegetables in this season, and only chrysanthemums in this season are fragrant. Some people eat poles, others eat leaves. Rich in nutrition, but rich in sodium. When we cook, remember to put less salt. It's delicious to play hot pot with chrysanthemums.

Nine, cabbage moss, every time this season, the most promising is cabbage moss. As long as the temperature gets better, the vegetable moss will be brushed up. It tastes crispy and delicious. Also known as long rape, a good food for calcium supplementation, whether fried, boiled or hot pot, is very, very delicious.

Ten, winter bamboo shoots, winter bamboo shoots have been dug, knowing that they grow in the soil and can only be found with hoes, so they are also very rare. It is rich in dietary fiber and can promote intestinal peristalsis. Generally, they are fried, fried and fried with meat. They are tender and delicious.